Cleanrooms for food industry

Demand for ready-to-eat products is steadily growing, in this connection it is necessary to ensure optimal conditions at each stage of their production. Clean sterile premises are an integral part of technological process in food industry, designed to ensure the production of consistently high quality.
Despite the fact that the role of clean rooms in the organization of food industry in Russia and the CIS countries is still not so high, domestic enterprises increasingly use these structures for making food products, introducing them into the structure of their production sites。

CLEANROOMS DESIGN AND ROLE IN FOOD INDUSTRY

In the production of food products, the main danger is microbiological pollution, which can be avoided in two ways:

• Neutralization by chemical treatment, pasteurization, sterilization;
• Creation of cleanrooms and thus protecting the finished product from contamination.

As a result, the product does not lose its properties, maintains useful properties and is absolutely safe for health.

Cleanroom technologies are, in fact, a modern, innovative way to ensure long-term storage of products without the use of harmful preservatives, antiseptics and other impurities. Being a progressive and safe method of conservation, this technology provides a sterile controlled environment that prevents contaminants from penetrating food at each of the production stages: from manufacturing to packaging.

CLEAN ROOM APPLICATION IN FOOD INDUSTRY

Ju ices and beverages  manufacture. Diluted in a capacity of 250 ml or 1 l and designed for one-time use, the juice in aseptic packaging.

Production of draft beer and wines. The control of the cleanliness of the surrounding bottling plant is a guarantee of the production of high-quality and stable products. In order to ensure optimum working conditions, special HEPA filters are used. Aseptic spill allows prolonging the shelf life of the product without use of preservatives,  carrying out heat treatment at a lower temperature, while maintaining the freshness of beer, its smell and its beneficial properties.

Production of bread and confectionery products. Premises with controlled environment allow creating an optimal microclimate for ensuring the correct flow of technological processes in bakery. They allow you to control not only content of microorganisms, but also temperature, humidity, pressure and other parameters. Manufacturing of cheeses, sour-milk products, sauces, etc.